Cindy's Recipes and Writings

Broccoli Red Pepper Pesto Cod

Posted on May 11, 2020 by Cindy Kerschner

I received product from Sitka salmon Shares in exchange for a review and recipe. I received no further compensation. All opinions are my own.
Broccoli Red Pepper Pesto Cod serves tender, flaky cod topped with a delicate vegetable pesto. Easy meal ready in under 30 minutes!

Broccoli Red Pepper Pesto Cod

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cod

Here’s how it works!
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clean fish
Every month during fishing season, you get a box of wild-caught Alaskan seafood hand-delivered right to your door by one of their affable and well-mannered Sitka Salmon Stewards or our friends at Fed Ex.

Wait there’s more!

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Cod is such a versatile fish that I love to bake, batter dip and fry and even serve in soup!
For my Broccoli Red Pepper Pesto Cod I used jarred roasted red peppers, fresh broccoli and fresh basil.
You can serve this dish alone with just a side or salad. I like dishes like this cod over rice or pasta. I added some canned tomatoes to my rice for extra flavor.
Here’s the recipe! Enjoy!

Broccoli Red Pepper Pesto Cod

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 lb fresh cod filets
1/2 tsp salt
1/2 tsp freshly ground pepper
pesto
1 cup chopped broccoli pieces
1/2 cup roasted red peppers, jarred or fresh roasted
2 each cloves garlic
1/2 cup fresh basil
1/4 cup walnuts
1/4 cup grated Parmesan cheese
4 tbsp olive oil, divided

Instructions

Preheat oven to 400 degrees. Generously salt and pepper cod. Place 1 tablespoon oil in a shallow dish. Add cod.
Place broccoli, red peppers, garlic, basil and walnuts in a food processor. Pulse to roughly chop. Add cheese and process into a loose paste.
Slowly drizzle in 1 tablespoon at a time of oil, with the processor running until reaching desired consistency.
Top cod with pesto. Bake at 400 degrees for approximately 15 to 20 minutes until fish is opaque, easily flakes and reaches 145 degrees. Serve alone or with a side dish.

How do you and your family enjoy fresh fish? I’d love to hear your thoughts and recipe ideas in a comment below!

Posted in fish, pesto, seafood, What's For Dinner? | 2 Comments

Chicken Mushroom Stuffed Portabellas

Posted on May 8, 2020 by Cindy Kerschner

Chicken Mushroom Stuffed Portabellas offer juicy ground chicken and chopped mushrooms in light, lime basil flavored filling. No bread or egg needed!
As this dish bakes, the ingredients bake together. I think it stays moist because the mushrooms retain moisture and slowly release it into the mixture.

Coriander adds a light, lemony taste that goes well with lime and basil.

This Chicken Mushroom Stuffed Portabellas dish can be easily adapted to a sandwich or served over rice, barley or pasta. I enjoyed mine with a side salad.

Chicken Mushroom Stuffed Portabellas

Print Recipe

Ingredients

1 large portabella mushroom, gills removed
1/4 lb ground chicken
1/2 cup chopped mushrooms (I used cremini, oyster mushrooms, maitake, shiitake)
1 tablespoon vegetable oil
1/4 cup chicken broth
1 tablespoon chopped fresh basil
1/2 teaspoon ground coriander
1/4 teaspoon Kosher salt
1/2 teaspoon smoked paprika
1 teaspoon lime juice

Instructions

Preheat oven to 350 degrees. Heat a medium-sized skillet with oil over medium heat for about 1 minute. Add chicken, mushroom pieces, salt, coriander and paprika. Sauté mixture over medium heat for about 3 minutes until chicken begins to brown.
Add broth and basil. Cover and reduce heat and cook for about 2 minutes to blend flavors.
Lightly coat portabella with vegetable oil and place in over safe baking dish. With a slotted spoon, spoon filling on top of portabella. Drizzle with lime juice.
Bake at 350 until chicken reaches 165 degrees and mushroom is thoroughly cooked about 40 minutes.

Posted in chicken, mushrooms, What's For Dinner? | 3 Comments

Individual Whole Wheat Pizzas

Posted on May 7, 2020 by Cindy Kerschner

Individual Whole Wheat Pizzas are easy to create and serve. Make and freeze individual dough balls or prepared pizzas to enjoy anytime!

I love pizza. There a certain satisfaction to making your own dough. I like to use a mix of whole wheat flour and all purpose flour for added nutrition. You can use just all purpose flour if you like.
I sneak a little honey in the dough. So good!

If you never made your own pizza dough you are in for a treat. Here’s some tips I use.
Homemade pizza tips:
I use instant yeast to cut the rise time down.
Cut and knead dough into individual balls to easy freeze.
whole wheat pizza
Place uncovered dough balls on a parchment lined sheet pan to freeze.

whole wheat pizza

Shape dough on parchment paper for easy transfer and baking. Prick dough with a fork before adding sauce for even baking.
whole wheat pizza

Freeze pizza sauce in a bag to easily remove portions as needed.

Pre-bake crusts then top with sauce and cheese and freeze for quick ready to heat pizzas.

Individual Whole Wheat Pizzas

Print Recipe

Ingredients

1 packet instant dry yeast (2 1/4 teaspoons)
1 tsp honey
1 cup warm water (110 to 120 degrees)
1 1/4 cups all purpose flour
1 1/4 cups whole wheat flour

Instructions

Add honey, warm water and yeast to the mixing bowl. Using a dough hook, stir to dissolve.
In a large bowl, mix together flours and yeast.
In a separate bowl mix together warm water and honey. Gradually add flour mixture to bowl.
Mix until all ingredients are incorporated and dough pulls away from the side of the bowl, about 2 to 3 minutes.
Place dough in a large oiled bowl, cover and place bowl in a warm location until dough doubles in size, about an hour.
Divide dough into 4 equal pieces. Roll by hand into ball shape, gently pushing out most of the air until dough balls are smooth and elastic.
Freeze or shape into pizza crust. To shape crust, flatten ball by shaping into circle about 8-inch in diameter. Crimp edges to help hold in sauce and filling. Prick center of crust with fork to bake evenly.
Spread on sauce and add cheese and toppings.
When ready to bake, preheat oven to 450 degrees. Bake pizza until crust is firmed and lightly browned, about 10 minutes.

Posted in pizza, What's For Dinner?, whole grain | Comments Off

Chicken Meatball Pasta Soup

Posted on April 29, 2020 by Cindy Kerschner

Chicken Meatball Pasta Soup turns leftover ground chicken and macaroni into a delicious soup. A great way to contribute to #StopFoodWasteDay.

Today is #StopFoodWasteDay. That’s means it’s time to share ideas about how to turn those leftover noodles, veggies, meat scraps and more into new meal ideas. Other ideas to cut food waste that we can do include better meal planning, proper food storage and only buying what we need.
Learn more ways to help cut food waste locally and globally at https://www.stopfoodwasteday.com/.
I grew up knowing what it meant to go hungry. Knowing there was food in the fridge I couldn’t eat because it belonged to the people renting my bedroom. Knowing my Mom would skip a meal so I could eat.
Being a teen Mom myself. Rationing food. Eating a lot of hot dogs and ramen.
I guess for me it’s ingrained not to waste food. It still happens sometimes, of course. I forget about that pepper in the back of of the crisper drawer or that tub of fuzzy wuzzy sour cream I thought had a longer shelf life.
So today I’m sharing a recipe for soup to use any ground meat your like, even meatloaf mix to make mini soup meatballs. I chose chicken because that’s what I had leftover.
Chicken Meatball Pasta Soup

Same with pasta, use any leftover shape, it’s all good.
Chicken Meatball Pasta Soup

Chicken Meatball Pasta Soup

Print Recipe

Servings 2

Ingredients

1/4 lb ground chicken
1/4 cup plain bread crumbs
1/8 tsp salt
1/2 tsp dried basil
1 tbsp vegetable oil
1/2 cup diced cooked tomatoes
1/2 cup chopped greens (kale, chard, beet greens, or spinach)
2 cups cooked pasta
2 cups chicken broth

Instructions

Preheat oven to 350 degrees. Mix together chicken, bread crumbs, salt and basil. Divide mixture into 12 pieces and gently roll each piece loosely into a mini meatball.
Heat oil in a small oven safe fry pan over medium heat. Add meatballs to heated oil. Gently turn to brown on all sides, about 3 to 4 minutes. Place browned meatballs and pan in the oven. Bake for about 10 minutes stirring occasionally until internal temperature reaches 170 degrees. Remove from heat. Set aside.
Heat broth, tomatoes and greens in a 2-quart saucepan over medium heat to a low simmer. Cook about 1 minute. Add pasta and meatballs and continue cooking until thoroughly heated.

Thanks Samantha from Frugal & Fit for hosting out event!